Spicy Thai Chicken Pasta

4.3 of 5 (31)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 149.4
  • Total Fat: 3.0 g
  • Cholesterol: 19.6 mg
  • Sodium: 566.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.5 g

View full nutritional breakdown of Spicy Thai Chicken Pasta calories by ingredient
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Number of Servings: 7


    8 oz. Whole Wheat Udon Noodles (I use Whole wheat linguine when I can't find Udon)
    3 TBSP low sodium Soy Sauce
    2 TBSP reduced fat Peanut Butter
    1 TBSP cornstarch
    3/4 C fat free chicken stock
    crushed red pepper (to taste; I use almost a whole teaspoon)
    2 boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)
    1 TBSP canola oil
    1/2 tsp sesame oil


Cook noodles according to package directions; drain. Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper. Heat in a frying pan the canola and sesame oil. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.

Number of Servings: 7

Recipe submitted by SparkPeople user PIPANDBABY.

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Member Ratings For This Recipe

  • O.K.
    3 of 3 people found this review helpful
    I would not call this spicy. I had to add Thai red curry paste and hot sauce and still the peanut butter was the dominant taste. I also added garlic and cut green beans. Next time I would add ginger and more curry paste. - 4/28/11

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  • Incredible!
    2 of 2 people found this review helpful
    This is a terrific recipe. However, the servings are small if you have it as your main dish. My wife and I weighed out 2 of the 7 servings each [300 calories] and with vegetables in bullion it was barely filling. The final 3 servings we split for lunch the following day with 1 1/2 servings each. - 1/10/14

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  • Very Good
    1 of 1 people found this review helpful
    This dish is easy to make. I added several veggies; broccoli, sweet red peppers, snap peas, water chestnuts, and bamboo shoots. I should have increased the sauce because of all of the vegetables. Next time. My husband liked the rice noodles, but I might try rice next time. - 8/20/13

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  • O.K.
    I subbed peanut oil for the canola. - 7/29/20

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  • I don't like whole wheat noodles, they are too gummy, I made it with real noodles. The sesame seeds in the photo aren't in the recipe, they add calories but also a wonderful taste. - 4/25/20

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